Cabbage

About Cabbage

Cabbage likely originated in Europe before 1,000 BC and was a prominent part of European diets during the middle ages. The cabbage plant is closely related to broccoli, collard greens, and brussels sprouts (not lettuce). It has been used historically for medicinal purposes – including the purpose of reducing hangovers!

Nutrition Benefits of Cabbage

Cabbage is a good source of Vitamin K, Vitamin C, Fiber, Vitamin B6, and Folate (B9). There is a compound in cabbage that has been shown to protect against the harmful effects of radiation therapy. Cabbage also contains sulforaphane, which is a cancer fighting compound. Red cabbage contains an antioxidant called Anthocyanin – which has been shown to slow cancer proliferation and suppress inflammation.

Tips: Buying and Storing Cabbage

The best cabbage to buy will have a bright green or red color. It should be firm and not soft/spongy. It should not have a bunch of leaves hanging free. Larger heads of cabbage have a much milder flavor that most people prefer to smaller sized cabbages.

The best way to store cabbage is to keep it wrapped and put it in your crisper section of your refrigerator (this section limits air flow).

Did you know that you can also freeze cabbage? Here’s how … start by removing the outer leaves and wash the cabbage; you may want to let the cabbage float in your skink filled with water for an hour or two. Then cut the cabbage into 4 wedges. You should then blanch the cabbage (boil it in water for ~3 minutes and then transfer to cold water. Blanching is meant to kill bacteria, not to cook it. Once it’s cooled – then place it in a colander or strainer and drain as much water as possible. Now you can cut the cabbage into the smoothie sizes (e.g. typically 1/4 cup), package, and store in a freezer!

Always discuss with your doctor

This information is not meant to replace your doctor, but to work in tandem with your doctor’s advice. This website makes it easy for you and your doctor to select the best foods and the best smoothie recipes that you should be eating.

Summary:

References:

How Our Scoring System Works

For each health goal, we assigned a score to each recipe and each ingredient. This helps you better understand the correlation that medical research is suggesting between foods and benefits to various health goals. Our scoring system is based on REAL RESEARCH published on pubmed.gov. This is a website that curates over 25 million different biomedical journals.

What we consider when creating your scores:

1Type of Study (human, animal, lab, or academic review)

2Amount of Research

3What the Research Says

4How much of the ingredient we use (for the recipes)

Cabbage

Page 1

OVERVIEW

About Cabbage

Cabbage likely originated in Europe before 1,000 BC and was a prominent part of European diets during the middle ages. The cabbage plant is closely related to broccoli, collard greens, and brussels sprouts (not lettuce). It has been used historically for medicinal purposes – including the purpose of reducing hangovers!

Nutrition Benefits of Cabbage

Cabbage is a good source of Vitamin K, Vitamin C, Fiber, Vitamin B6, and Folate (B9). There is a compound in cabbage that has been shown to protect against the harmful effects of radiation therapy. Cabbage also contains sulforaphane, which is a cancer fighting compound. Red cabbage contains an antioxidant called Anthocyanin – which has been shown to slow cancer proliferation and suppress inflammation.

Tips: Buying and Storing Cabbage

The best cabbage to buy will have a bright green or red color. It should be firm and not soft/spongy. It should not have a bunch of leaves hanging free. Larger heads of cabbage have a much milder flavor that most people prefer to smaller sized cabbages.

The best way to store cabbage is to keep it wrapped and put it in your crisper section of your refrigerator (this section limits air flow).

Did you know that you can also freeze cabbage? Here’s how … start by removing the outer leaves and wash the cabbage; you may want to let the cabbage float in your skink filled with water for an hour or two. Then cut the cabbage into 4 wedges. You should then blanch the cabbage (boil it in water for ~3 minutes and then transfer to cold water. Blanching is meant to kill bacteria, not to cook it. Once it’s cooled – then place it in a colander or strainer and drain as much water as possible. Now you can cut the cabbage into the smoothie sizes (e.g. typically 1/4 cup), package, and store in a freezer!

OUR SCORING SYSTEM

For each health protocol, we assigned a score to each recipe and each ingredient. This helps you better understand the correlation that medical research is suggesting between foods and benefits to various health conditions. Our scoring system is based on REAL RESEARCH published on pubmed.gov. This is a website that curates over 25 million different biomedical journals.